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Claire Preen Chocolatier

Praline Waferback

  • 00:00To Prepare

  • 00:00To Cook

  • 0Ingredients

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Crisp yet soft, meltingly pleasing with a sensual hint of hazelnut. Serve as a naughty afternoon tea accompaniment.


  • 400 g gianduja

  • 25 g Rice Bubbles

  • 1 drop vanilla essence

  • 100 g dark chocolate callets

  • Ice cream wafers


  • Step 1

    Make the gianduja, add the vanilla essence and blend until it is a thick, dreamy consistency. Fold in the Rice Bubbles.

  • Step 2

    Smear the mixture out to a voluptuous bite-size thickness and leave to stiffen.

  • Step 3

    Spread the bottom with a delicious smear of dark chocolate and leave upside down until the chocolate is dry and glistening.

  • Step 4

    Flip it over and cut into sizes that will match your ice cream wafers. It’s much easier to cut your praline to size than it is your wafers.

  • Step 5

    Using a paintbrush, spread a thin amount of dark chocolate on the wafer's underside and place on the praline. The chocolate will glue the wafer to the praline. Wait till it is set in place.

  • Step 6

    Now for the fun part – plunge the praline into the tempered chocolate and, using a fork, lift it out and let the chocolate drip, trickle and drop slowly off it.

  • Step 7

    Leave on a rack to allow the chocolate to set.

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